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Rusyn Borscht


Суббота, 06 Июля 2013 г. 18:11 + в цитатник

Rusyn Borscht

Rusyn Borscht - A common and beloved dish of the Rusyn People. However, Borscht is as divers as the lands of the Rusyn People. Different regions had different styles of ingredients, just as different cooks have their own way of preparing Borscht. This is just one of my favorite ways, and in no way lessens the other style/types and recipes of Borscht.


  • 1 (16 ounce) package pork sausage (skip this if you want a vegetarian style Borscht)
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and shredded
  • 1 (8 ounce) can diced tomatoes, drained
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 teaspoon white sugar, or to taste (or 1 teaspoon vinegar)
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley (or Dill) for garnish


1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

2. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar (vinegar).

4. Ladle into serving bowls, and garnish with sour cream and fresh parsley (or Dill).



Рубрики:  14. Кулинария/Первые блюда


Koch (Ryzovy nakyp, Rice pudding).dish of the Rusyn People


Суббота, 06 Июля 2013 г. 18:10 + в цитатник

Koch (Ryzovy nakyp, Rice pudding)



  • 2 cups rice
  • 1 qt. milk
  • A "pinch" of salt
  • 1 ¼ cups butter
  • ¾ cup of caster sugar
  • Grated lemon rind
  • 4 egg yolks
  • Raisins
  • Whites from 4 eggs


Put milk in a saucepan and slowly bring to a boil

Wash rice and place in a saucepan in which milk has slowly boiled

Cook until rice has absorbed all milk

Let rice mixture cool

Mix butter, sugar yolks until creamy

Add lemon rind and salt to taste

Beat egg whites

Mix cooked rice into creamed butter, add raisins and fold in egg whites

Put the mixture into a casserole dish greased with butter and sprinkled with breadcrumbs (if desired)

Bake for approximately 40 minutes in slow oven (320 – 355 F)

Comments: You can use vanilla essence instead of lemon rind, if you prefer. S Some people also put a layer of sliced apples or some other fruit in the middle of the mixture before baking.


Рубрики:  14. Кулинария/Десерты. (разные)


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